the family wanted something cool for the 4th
a big bowl of Ceviche
this batch was Fiesta fish dept.
8 big tilapia fillets, still a little frozen
4 containers of their fresh PicoDeGallo, 1-hot, 3-mild
2 small jars of capers (Butch Boles taught me that one)
20 small limes
i let the chopped fish marinate in the lime juice over night
then i put it all together in a plastic colander in the sink to drain
fish, Pico and capers.
then dump it back in the big bowl
and put it away into plastic containers
Ceviche for the 4th
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Ceviche for the 4th
Last edited by CaptJack on Mon Jul 04, 2016 8:19 am, edited 2 times in total.
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Re: Cevechi for the 4th
Really nice photo. My wife makes a raw red meat dish, I don't eat it. Its a Syria dish. CF
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Re: Ceviche for the 4th
awfully purdy bowl there, Capt'n
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Re: Ceviche for the 4th
Sweet! I learned to eat ceviche and shashimi when stationed in Hawaii. Love it.
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Re: Ceviche for the 4th
Okie Sawbones wrote:Sweet! I learned to eat ceviche and shashimi when stationed in Hawaii. Love it.
i'm from SW Houston - Surfside beach
from the 50s~60s
we grew up fishing the surf and SanLuisPass
we learned about Ceviche from the locals
many members of our family have lived along the Texas coast
they have a Ceviche contest every year at the Poco Bueno - Pt.O'Connor fishing tourney every year
the secret ingredient is the capers
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Re: Ceviche for the 4th
That sounds like a lot of fun... and eats.
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